1¾ pounds maple sugar.
¾ pound granulated sugar.
½ teaspoonful glycerine.
6 drops of acetic acid.
Whites of 2 eggs.
Good pint water.
Put both kinds of sugar and the water into a kettle, stir till
dissolved, add the glycerine, continue stirring and wipe down kettle
same as for fondant, and when it commences to boil add the acid, then
cover the kettle until it steams well, remove the cover, put in the
thermometer and cook to exactly 238, then pour on a moistened slab,
and finish exactly the same as vanilla Orientals. You will notice that
we tell you to cook this to 238, while the vanilla Orientals are only
cooked to 236. The reason of this is, that the maple sugar always has a
tendency to make candies softer than white sugar, and most necessarily
must be cooked to a higher degree.